Dubliner Cheese
| Dubliner | |
|---|---|
 | |
| Country of origin | Ireland |
| Source of milk | Cows |
| Texture | Hard |
| Aging time | 12 months to two years |
Dubliner is a sweet, granular cheese made from pasteurised cow's milk[1] aged over a year and manufactured by Carbery, located in County Cork, Ireland.[2] Since 1996, it has been marketed internationally by Ornua (formerly the Irish Dairy Board) under the Kerrygold label.[3] The cheese is named after the city of Dublin, although it is made in County Cork.[1]
The cheese aims to combine the sharpness of mature cheddar and the buttery sweetness of Parmigiano.[4] Dubliner cheese may contain natural calcium lactate cheese crystals, which appear as small white pieces.
History
[edit]John Lucey, an Irishman,[1] created a cheese called "Araglen" in 1990; his goal was to produce an alternative to Cheddar cheese that could be manufactured "using (mostly) existing Cheddar equipment, for sale in Europe."[5] A year later, Carbery Milk Products signed an agreement to commercialize Araglen.[5] Commercial production began in 1994; five years later, it was introduced to the United States, and by 2011, more than 40,000 tonnes (44,000 tons) had been produced for sale in multiple markets.[5]
See also
[edit]References
[edit]- ^ a b c "Dubliner - Cheese.com". www.cheese.com. Retrieved 2021-03-05.
- ^ Taylor, Charlie. "Dubliner cheese-maker Carbery secures €35m loan from EIB". The Irish Times. Retrieved 2021-03-05.
- ^ "Dubliner". Carbery. Retrieved 2013-11-11.
- ^ Blume, Aimee (March 13, 2013). "Dubliner and Dubliner with Stout". Cheese of the Week. Scripps Interactive Newspaper Group. Retrieved 2013-11-11.
- ^ a b c Lucey, John (September 2011). "Successful Cheese Diversification Examples: Dubliner Cheese and The Growth of Wisconsin Specialty Cheese" (PDF). Cheese Symposium Proceedings & Presentations. Teagasc. Archived from the original (PDF) on 2013-11-11. Retrieved 2013-11-11.
